Pressure Cooker Buffalo Chicken Dip
- Prep: 5 min
- Cook: 15 min
- Total: 20 min
- Servings: 6
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1 pound boneless, skinless chicken breasts
1 (1 oz.) Hidden Valley® Original Ranch® Dips Mix
1 cup hot sauce
8 ounces cream cheese
1 stick unsalted butter
2 cups shredded cheddar cheese
Arrange chicken in the bottom of a pressure cooker. Season with
the dips mix. Add hot sauce, cream cheese and butter.
Seal the lid and set the pressure cooker on manual high pressure for 15 minutes. When the time is up, do a quick release by carefully turning the pressure valve.
Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.
For safe meat preparation, reference the USDA website.
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Recipe Nutritional Information
% Daily Value*
|Total Fat 43g||66%|
|Saturated Fat 25g||156%|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fibers 1g||4%|
|Vitamin A 1443 IU||29%|
|Vitamin C 31mg||38%|
*Percent Daily Values are based on a 2,000 calorie diet.
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